Ingredients
- 2 1/2 tamari
- 1 onion
- 1 dill pickle
- 24 oz pressed tofu
- 4 c cabbage (shredded)
- 1/4 c water
- 3 tb vegetable oil
- 2 tb tomato paste
- 1 tb vinegar
- 1 tb worcestershire sauce
- 1 tb currants rice (cooked)
- 1 ts salt
- 1 ts dill
- 1/2 ts allspice (ground)
- 1/2 ts sweet hungarian paprika
Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking. Saute the onion in the oil till translucent. Add cabbage, stirring occasionally, for about 5 minutes. Combine sauce ingredients & pour over cabbage. Add currants & stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet & bake in a 375F oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle & baked tofu.
